Sweet & Spicy Asian Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
3 tbsp soy sauce
02 -
4 tbsp pineapple juice from can
03 -
1 tbsp chilli sauce
04 -
2 cloves garlic, minced
05 -
1 tsp fresh ginger, grated
06 -
1/4 tsp red pepper flakes
→ Chicken
07 -
1 lb chicken thighs, skinless & boneless (cubed)
08 -
1 tbsp olive oil
09 -
1/2 white onion, sliced
10 -
1 jalapeño, sliced
11 -
14-ounce can pineapple chunks, drained
12 -
1/2 tsp salt
13 -
1 tbsp green onion, sliced
# Instructions:
01 -
Drain the can of pineapples, reserving the juice. In a bowl, combine the soy sauce, pineapple juice, chili sauce, minced garlic, grated ginger, and red pepper flakes.
02 -
Cut the chicken thighs into cubes and add them to the marinade. Ensure all pieces are coated with the marinade, then refrigerate for about 20 minutes.
03 -
Heat the olive oil in a skillet over medium heat. Add the sliced onion and jalapeño. Cook for 1-2 minutes until slightly softened.
04 -
Add the marinated chicken along with the marinade to the skillet. Increase the heat and cook for 10-15 minutes until the chicken is fully cooked through.
05 -
Add the drained pineapple chunks and salt to the skillet. Cook for another 3-5 minutes to heat the pineapple and allow the flavors to meld together.
06 -
Sprinkle with sliced green onion before serving. For meal prep, portion the spicy pineapple chicken with rice of your choice into containers. Refrigerate for up to 3 days.
# Notes:
01 -
You can adjust the spice level by increasing or decreasing the amount of jalapeño and red pepper flakes.
02 -
This meal prep can be stored in the refrigerator for up to 3 days.
03 -
Serve with rice, quinoa, or cauliflower rice for a lower-carb option.